Instructions
In a mason jar, combine red wine vinegar, olive oil, ketchup, honey, Worcestershire Sauce, paprika, onion powder, and garlic powder. Shake well to combine. Cover and refrigerate.
In a large skillet over medium-high heat, brown the ground beef. Drain any excess grease. Stir in the taco seasoning and water. Simmer the mixture for 5-7 minutes. Let the meat mixture cool for 10-15 minutes before adding it to the salad.
In a large bowl, add iceberg lettuce. Top with green pepper, black olives, tomatoes, corn, black beans, cheddar jack cheese, and seasoned cooked beef.
Right before serving, add crushed Doritos and desired amount of dressing. Toss to coat.
Notes
Let the taco-seasoned beef cool a bit before adding it. You don’t want it to wilt your lettuce!
You can prepare the taco salad ahead of time but don’t add the dressing or the chips until you are ready to toss and serve!
For an added twist, blacken your corn!
If you don’t like a particular ingredient, swap it out for another. As I always say, don’t throw the baby out with the bath water.
The salad dressing can be mixed up to 2 days in advance. This salad is equally delicious with ranch dressing.
You can substitute cool ranch Doritos for the nacho cheese Doritos.
Store leftovers in an airtight container in the fridge for up to 3 days. However, the chips and lettuce will begin to break down fairly quickly. For best results, serve the salad promptly.
Nutrition
Calories: 927kcal | Carbohydrates: 70g | Protein: 25g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 932mg | Potassium: 781mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1221IU | Vitamin C: 18mg | Calcium: 402mg | Iron: 6mg
